Ingredients

Group Sable Breton
Ingredient
KG
Weight (%)
Flour
0.318
100
Sugar
0.188
59.1
Egg Yolk
0.113
35.4
BAKELS BAKING POWDER
0.008
2.5
Salt
0.001
0.3
BAKELS DAIRY BLEND
0.225
70.9
Total Weight: 0.853
Group Sauteed Exotic Fruit
Ingredient
KG
Weight (%)
Mangoes
2.000
-
Pineapple
0.600
-
Brown Sugar
0.110
-
BAKELS DAIRY BLEND
0.300
-
Total Weight: 3.010
Group Yogurt Sponge
Ingredient
KG
Weight (%)
Cake Flour
0.020
100
All Purpose Flour
0.040
200
Heavy Cream
0.075
375
Icing Sugar
0.060
300
Yogurt
0.375
1875
Egg Yolk
0.120
600
Sugar #1
0.085
425
Egg white
0.090
450
Sugar #2
0.070
350
Total Weight: 0.935
Group Whipped Ganache
Ingredient
KG
Weight (%)
Heavy Cream
0.150
-
Glucose
0.017
-
Trimoline
0.017
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.250
-
APITO STRAWBERRY PASTE
0.002
-
Whipping Cream
0.427
-
Total Weight: 0.863

Method

How to do it:

1. For the Sable Breton: make a zabaglione with egg yolk & sugar.
2. Mix in the creamy butter & salt.
3. Lastly, fold in sifted flour and Bakels Baking Powder.
4. For the Sauteed Exotic Fruit: cut fruits into cubes.
5. Add in the Bakels Dairy Blend and brown sugar and sauté until soft.
6. For the yogurt sponge: sift flour and starch together.
7. Warm up the cream to dissolve the icing sugar and add in yogurt, mix until homogenized.
8. Make a zabaglione with egg yolk and sugar #1.
9. Lastly, make a meringue with remaining egg whites and sugar.
10. Fold in the zabaglione into the yogurt mixture, and then the meringue.
11. Bake at 170°C for about 25-30 minutes.
12. For ganache: boil cream, trimoline, glucose and Apito Strawberry Paste. Pour over white chocolate and emulsify. Fold in whipped cream. Pipe.

Yield

4 pieces

Ingredients

Group Sable Breton
Ingredient
KG
Weight (%)
Flour
0.318
100
Sugar
0.188
59.1
Egg Yolk
0.113
35.4
BAKELS BAKING POWDER
0.008
2.5
Salt
0.001
0.3
BAKELS DAIRY BLEND
0.225
70.9
Total Weight: 0.853
Group Sauteed Exotic Fruit
Ingredient
KG
Weight (%)
Mangoes
2.000
-
Pineapple
0.600
-
Brown Sugar
0.110
-
BAKELS DAIRY BLEND
0.300
-
Total Weight: 3.010
Group Yogurt Sponge
Ingredient
KG
Weight (%)
Cake Flour
0.020
100
All Purpose Flour
0.040
200
Heavy Cream
0.075
375
Icing Sugar
0.060
300
Yogurt
0.375
1875
Egg Yolk
0.120
600
Sugar #1
0.085
425
Egg white
0.090
450
Sugar #2
0.070
350
Total Weight: 0.935
Group Whipped Ganache
Ingredient
KG
Weight (%)
Heavy Cream
0.150
-
Glucose
0.017
-
Trimoline
0.017
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.250
-
APITO STRAWBERRY PASTE
0.002
-
Whipping Cream
0.427
-
Total Weight: 0.863

Method

How to do it:

1. For the Sable Breton: make a zabaglione with egg yolk & sugar.
2. Mix in the creamy butter & salt.
3. Lastly, fold in sifted flour and Bakels Baking Powder.
4. For the Sauteed Exotic Fruit: cut fruits into cubes.
5. Add in the Bakels Dairy Blend and brown sugar and sauté until soft.
6. For the yogurt sponge: sift flour and starch together.
7. Warm up the cream to dissolve the icing sugar and add in yogurt, mix until homogenized.
8. Make a zabaglione with egg yolk and sugar #1.
9. Lastly, make a meringue with remaining egg whites and sugar.
10. Fold in the zabaglione into the yogurt mixture, and then the meringue.
11. Bake at 170°C for about 25-30 minutes.
12. For ganache: boil cream, trimoline, glucose and Apito Strawberry Paste. Pour over white chocolate and emulsify. Fold in whipped cream. Pipe.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert, Sweet Food, Sweet Good

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